Poi Pancakes – Purple Taro Pancakes Hawaiian Style

There’s something magical about poi pancakes—those fluffy purple discs that connect modern breakfast tables to ancient Hawaiian traditions. Made with poi (pounded taro), these pancakes have a subtle sweetness and earthy depth that regular pancakes just can’t match.

In Hawaiian culture, kalo (taro) is sacred. It’s believed to be the older sibling of the Hawaiian people, born from the sky father and earth mother. When you eat poi pancakes, you’re not just having breakfast—you’re connecting with the land and the ancestors who cultivated these islands for generations. If you’re new to working with this incredible root, our guide to prepping and cooking taro covers everything you need to know.

What Is Poi?

Poi is cooked taro corm that’s been pounded smooth with water. Fresh poi is sweet and mild, while day-old poi has a slightly tangy fermented taste. For pancakes, fresh or one-day poi works best. You can find poi at Hawaiian grocery stores, Costco in Hawaii, or order it online. For more on this essential Hawaiian ingredient, check out our Authentic Hawaiian Poi Recipe.

Ingredients

• 1 cup poi (fresh or day-old)
• 1 cup all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 egg
• 3/4 cup buttermilk
• 2 tablespoons melted butter
• 1 teaspoon vanilla extract

For Serving

• Coconut syrup
• Fresh tropical fruit (mango, papaya, banana)
• Whipped cream
• Macadamia nuts, chopped

Instructions

1. Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
2. Combine wet ingredients: In another bowl, mix poi, egg, buttermilk, melted butter, and vanilla until smooth.
3. Make the batter: Pour wet ingredients into dry and stir until just combined. Don’t overmix—some lumps are fine.
4. Rest the batter: Let it sit for 5 minutes while you heat your griddle.

5. Cook: Heat a griddle or pan over medium heat. Lightly grease with butter. Pour 1/4 cup batter per pancake. Cook until bubbles form on top, then flip. Cook another 1-2 minutes until golden.
6. Serve: Stack pancakes and top with coconut syrup, fresh fruit, and macadamia nuts.

Tips for Perfect Poi Pancakes

• Don’t overmix – This makes pancakes tough. Lumps are okay!
• Medium heat – Too hot and they’ll burn before cooking through
• The color varies – Depending on your poi, pancakes can range from pale lavender to deep purple
• Fresh poi is sweeter – Day-old poi adds a slight tanginess some people love
• Love taro for breakfast? – Try my Taro Waffles for a crispy-edged twist on the same flavors

Make Your Own Coconut Syrup

Store-bought works, but homemade coconut syrup takes these pancakes to another level:

• 1 cup sugar
• 1 cup coconut milk
• 2 tablespoons butter
• 1/2 teaspoon vanilla

Simmer sugar and coconut milk until sugar dissolves. Add butter and vanilla. Simmer 5 more minutes until slightly thickened.

More Hawaiian Breakfast Recipes

Start your mornings island-style with these other favorites:

• Hawaiian Sweet Bread French Toast – Soft, buttery, and unbelievably good
• Hawaiian Eggs Benedict – Brunch, island style
• Taro Waffles – Crispy edges, fluffy purple centers, pure aloha
• Spam and Rice – The simplest local breakfast, done right